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Tomato, Spinach and Egg Casserole

With spinach, lots of tomato sauce and eggs, this casserole sure has its fair share of vitamins and protein. It’s great for just about any meal of the day, including breakfast, so you can easily store it for the day after.
With spinach, lots of tomato sauce and eggs, this casserole sure has its fair share of vitamins and protein. It’s great for just about any meal of the day, including breakfast, so you can easily store it for the day after.

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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup canned tomatoes
3.5 ounces of baby spinach
salt
pepper
2 eggs
1 teaspoon paprika powder

Ingredients

Steps

1
Done

Preheat the oven to 350°F/175°C.

2
Done

Heat the vegetable oil in a skillet over medium heat.

3
Done

Add garlic and onion and cook them for 1 minute.

4
Done

Add the canned tomatoes, baby spinach, season with salt and pepper, and cook for 3-4 minutes, to reduce the spinach. Move it in a baking tray.

5
Done

Crack the eggs in 2 small bowls. Add the eggs on top.

6
Done

Cook the casserole for the next 10-15 minutes!

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Nutritional Chart

186 kcal
Calories
14 g
Protein
9 g
Fat
12 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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